Lets compare vitamin content per 100 grams of Baked Butternut Winter Squash with Salt vs Broccoli:
Baked Butternut Winter Squash with Salt has 18 times more Vitamin A, 1.5 times more Vitamin B3 and 1.7 times more Vitamin E than Raw Broccoli.
While Raw Broccoli contains 6.9 times more Vitamin B2, 1.6 times more Vitamin B5, 1.4 times more Vitamin B6, 3.3 times more Vitamin B9, 5.9 times more Vitamin C and 101.6 times more Vitamin K than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Broccoli have similar amounts of Vitamin B1 per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Butternut Winter Squash with Salt vs Broccoli:
Baked Butternut Winter Squash with Salt has 1.3 times more Copper, 1.4 times more Magnesium and 7.3 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 2.4 times more Phosphorus, 5 times more Selenium and 3.2 times more Zinc than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Broccoli have similar amounts of Calcium, Iron, Manganese, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Butternut Winter Squash with Salt has 1.6 times more Carbohydrate and 1.2 times more Fiber than Raw Broccoli.
While Raw Broccoli contains 2.6 times more Omega 3 and 3.1 times more Protein than Baked Butternut Winter Squash with Salt.
Both Baked Butternut Winter Squash with Salt and Raw Broccoli have similar amounts of Energy and Sugars per 100 g.
Both Baked Butternut Winter Squash with Salt as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.